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Sauteed Radishes Recipe with Vinegar and Herbs

This is a recipe which falls right smack into the category of what some of my nieces and nephews would regard as weird food, as in, "Bring whatever you want to the party, but don't bring any weird food." Such a legacy; the aunt who might possibly bring weird food unless you warn her not to.

Maybe a few months ago I wouldn't have thought of trying a recipe that called for radishes to be sauteed in olive oil and vinegar and then sprinkled with herbs, but that was before I tried roasted radishes and discovered for myself how delightful cooked radishes really are. Radishes are high in vitamin C, contain small amounts of many other vitamins and minerals, and are very low in calories. According to Wikipedia, radishes are grown all over the world, and they're a popular garden plant because they're ready to pick so quickly. In fact, many people consider radishes the easiest vegetable to grow in the garden. And since any herb, plant, veggie, or flower is eligible for Weekend Herb Blogging, hosted this week by Susan of Food Blogga, this week it's all about the radishes.

Apparently cooking radishes has been trendy in some circles for quite a while because I found this recipe in a cookbook called Great Food Without Fuss, published in 1992. The recipe was by Madeleine Kamman, who recommends parsley or chives for the herbs, but I immediately added cilantro to that list.

Sauteed Radishes with Vinegar and Herbs

(Makes two servings, recipe from Great Food Without Fuss, slightly adapted by Kalyn.)

Heat olive oil in medium-sized pan over medium-high heat, then add radishes, vinegar, and a generous amount of salt and fresh ground pepper. Saute radishes, stirring often, until radishes begin to slightly brown or blister and are slightly softened, about 5-7 minutes. They should be tender but still slightly crisp when done.

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This looks delicious! I have been trying to branch out and eat more "weird" vegetables lately. I keep seeing radishes but I wasn't quite sure how to prepare them. I'll be sure to pick some up at the Farmers Market. I think I saw some there last weekend.

Funny, I have the same reputation in my family. I once ruined the Green Bean Casserole (note the caps - I'm referring to THE one) by putting thyme in it!What a pretty dish!I've got the recipe bookmarked for next year. My radishes are gone...sigh.Sounds delish!

Well, scoot over and make room for one more weirdo! Sauteed radishes are just lovely in warm salads like yours. I know I'll be making this soon. In fact, I blogged not too long ago on a warm pea salad with sauteed radishes. I love the way the cooking process mellows their flavor. Thanks, Kalyn!

I am writing a little piece on root vegetables and I wanted to check again your recipe of roasted radishes, which inspired me to add radishes to my roasted root vegetable medley, so I go to my bookmarks and choose your blog and what do I see? Radishes! It took me a second to realize that it was a different recipe. I am totally sold on roasted radishes, which work nicely in my recipe, together with whatever other roots I find at the farmers' market, so now I have to try the sauteed ones. Tasty, nutritious and low-calorie, basically perfect.

This *weird* thing is looking delicious and I am sure tastes good also. Radishes are part of Indian food too, they make huge contribution to the flavor but used in different way in all parts of India. I didn't grill the radish yet, have to try your recipe this time. The photo looks appealing...

I love raw radishes, ate them every day growing up. But, it has only been recently that I've discovered that cooking them is a great idea. I also learned that if you take thyroid medication (which I do), cooking is actually better for you. Raw radishes interfere with the medication--to my sorrow! Beautiful picture!

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